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Monday, April 21, 2014

Egg salad

Spring has finally arrived, and the sunny, and somewhat
warmer days are becoming more common. As each beautiful day passes, I’ve been
growing anxious to break away from the last of the winter restrains I have. I
want to resume my biking commute, and I want to go back to my weekend rides. My
bike isn’t fancy, but I love it anyway. It’s a red trekking bike, and as such
is designed to alternate between city streets and rougher terrains. It’s not
too fast, but that’s ok; after all, I still have some of that Southern-Puerto
Rican attitude where “to rush” is not really part of our lives. My bicycle is
resilient. It has carried a much heavier me for thousands of miles, and it has
survived it. Several times I’ve imagined the poor thing sweating with its
tongue out and begging for a break. Instead, it has given me the other chin,
and behaved like a real trooper. What a bike!

So this weekend, the Saturday before Easter, I decided to
take the bike for a morning spin. To be honest I didn’t go far; I just rode it
4 miles to the gym. The wind was strong and the air was still somewhat crisp
and cold. I didn’t care. I knew it would be but I still wanted to do it. I was
afraid that the long winter had killed my love for the outdoors or biking, but every
sensation was just as I remembered them to be. Of course I had forgotten how
bothersome and painful the potholes feel in junk-ular area. But who cares. I
was having a blast.

Easter Sunday has arrived, and believe it or not I felt sore
all over my legs. Apparently, my workouts and my twice-a-week 5k runs on the
treadmill work different muscles. No time to waste, though. We were having
Easter dinner with our friends and our share of the Easter Menu was not ready
yet. We colored eggs, made a raspberry cheesecake, and made two Romanian
specialties: a cozonac (akin
to a nut roll and panettone) and salată de boeuf, a
close relative of the Russian salad. Our friends made a nice lamb roast, and served
them with white beets and blue potatoes that were awesome. They had, among many
other goodies, more eggs.

I started thinking of what would be the best way to deal
with the leftover eggs. We have plenty, and I thought it would be awesome to
make something with them. Since we were indulging so much during our Easter
Weekend, I thought the best thing would be to make a healthy egg salad. I love
egg salad, but I can’t really justify eating all that mayo. But I love the mayo
flavor!!! To resolve my dilemma and address both my interests (health and
flavor) I decided to make a dressing that uses mayo, but it’s complemented with
Greek yogurt. It’s my go to alternative for potato salads and slaws! Works every
time and I love how it tastes.

On the road
shortcut

Nutritional info per serving (2 servings):

288 calories, 11 g carbs, 21 g fat, 15 g protein

4 eggs, chopped

½ small red onion, chopped

½ medium carrot, chopped

1 teaspoon fresh parsley

2 tablespoons mayo

2 tablespoons non-fat, plain Greek yogurt

¼ teaspoon salt

Dash of pepper

¼ teaspoon dried basil

Toast (I served my rye toast sliced into strips)

Combine eggs, onions, carrots and parsley. Add the mayo, the
Greek yogurt, salt, pepper and dried basil. Toss them well until everything is
combined and dressed.